Thinking about getting my first offset

[Killa J]

I have pretty much every type of smoker except for a traditional offset smoker. I do have a Karubecue C-60, but I’ve actually been pretty disappointed with it. It seriously puts less smoke flavor on my food than my pellet grill does. So that was my foray into stick burners. I want to get an offset, but I’m a bit torn over what to buy. I now have two not-cheap smokers that I’m not crazy about (the other one is a Good One Marshall). Had I not bought either of them, I could have paid for a Workhorse 1975. I should have just gone with a standard smoker, but buying the unpopular thing has always been my MO. Sometimes it works out great, sometimes it doesn’t.

Am I going to be disappointed if I buy something like an Old Country Brazos? I want to get the Workhorse 1975, but I think my wife will be pretty unhappy if I spend that much on yet another smoker. On the flip side, I’ll be pretty mad if I get the cheaper option and regret it. I was even considering an OKJ Longhorn, but I talked myself out of that. Then there’s the 1969 from Workhorse. With delivery and the cost of covers, it’s close to $600 less than the 1975. The most I’ve ever smoked at one time was 4 briskets, but that’s been one time in probably 6 or 7 years of BBQing. Whatever I choose, it’s got to be a permanent decision. I’m out of backyard space!

 

[CaptainQ]

After a lot of research, I went from a WSM 22 to a Workhorse 1975. I've had the 75 for about 6 months. It's Christmas every day when I walk out in the garage and see it parked beside the lawnmower.

 

[jkief]

I too ordered the 1975. The biggest reason for it is I’m only 2 hours away and I can pick it up vs paying the shipping costs, which I’m sure has skyrocketed due to fuel prices. I’m probably going to thin the herd a little before it arrives though.

 

[Killa J]

My original plan was to get a Lonestar because they aren’t terribly far away. But their prices overall have gone up. Not blaming them, my dad builds boats for a living and his materials costs have gone up a lot. So I’d assume steel went up as well.

 

[Jmgunn]

Workhorse 1975 is almost never the wrong answer. I think if you get a brazos after a while you’ll just want the 1975 more.

 

[smokeisgood]

Nobody ever talks about the Pitmaker Sniper, but I absolutely loved mine and although I really do like the convenience of the Limo Jr., I wish I had held onto the Sniper.

 

[WeberWho]

The wood you're using with your Karubecue could be your culprit. Check to see the moisture of the wood you're using. If you're using too dry of a wood no smoker is going to fix that. Pick up a wood moisture tester if you don't have one. There should be no reason the Karubecue isn't giving you the results you're looking for. I have a Karubecue and a Shirley Fabrication smoker. What kind of smoker were you using prior to the Karubecue? You're not going to get the same smoke profile from say a smoker that sits and smolders wood between lump and charcoal and a traditional smoker that fully ignites the wood split. That's two completely different smoke profiles. The fully ignited wood splits are going to have more of a light not so pronounced smoke flavor. Wood chunks that smolder are going to create a heavier smoke. You might be trying to replicate a heavier smoke profile that might not be possible when you're using a stick burner. I'd hate for you to spend all that coin for something that doesn't really change between the Karubecue and a traditional offset. I think the wood you're using is more the issue than then the smoker itself. Just my thought anyway.

 

[Jmgunn]

The wood you're using with your Karubecue could be your culprit. Check to see the moisture of the wood you're using. If you're using too dry of a wood no smoker is going to fix that.

Very true. First cook on my fatstack 80 had almost no smoke flavor. Ordered a moisture meter and found out I was around 5% moisture. That explains it…

 

[Bigskysmoker]

It might be worth checking with boathouse smokers. I believe they are down in your neck of the woods somewhere and could save you considerable change if you can arrange to pick it up. I don’t think they have a website but they are on Facebook and Instagram.

 

[jkief]

I’ve seen the boathouse smokers. Seem like quality stuff. I second that opinion.

 

[thunter]

A fat stack 80 is $4K. I’d go for the Lang 36 Patio. $2195 and one of the best cookers ever. Produces amazing food. I have the 48 Patio and could not be happier. It’s just a thought.


Sent from my iPhone using Tapatalk

 

[Killa J]

I hadn’t considered the wood being too dry, I always thought being too wet was the issue. I do have a moisture meter somewhere - what % should I be looking for? That probably makes sense, it seemed like I was happier with my KBQ last summer than I am now. The wood was probably already dry and then just got dryer over time.


Boathouse Smokers are built about 20 minutes away from where I live. I called them about an offset, but they specialize in cabinet-style smokers. The starting price for the offset was $3800. It is big though, kind of like a horizontal cabinet with an offset firebox.


I don’t think the 36” Lang is big enough, I’d want the 48” for sure.

 

[Fooball]

https://bluesmokesmokers.com/

$1700 for a 3/8" thick 24x48 smoker

 

[Killa J]

https://bluesmokesmokers.com/

$1700 for a 3/8" thick 24x48 smoker

Well damn, that might have to be the one.

 

[Fooball]

Well damn, that might have to be the one.

There are a number of Brethren who have ordered and own one and are very happy.

Unfinished look, but you can paint it yourself with some high heat if you wish. I'd at least get the top rack option.

 

[WeberWho]

I hadn’t considered the wood being too dry, I always thought being too wet was the issue. I do have a moisture meter somewhere - what % should I be looking for? That probably makes sense, it seemed like I was happier with my KBQ last summer than I am now. The wood was probably already dry and then just got dryer over time.

16-25% moisture. I'd look for something between 20-25% for the Karubecue. It will make a big difference if you're using too dry of a wood.

 

[Killa J]

16-25% moisture. I'd look for something between 20-25% for the Karubecue. It will make a big difference if you're using too dry of a wood.

The last time I made pulled pork with it, someone asked me if I cooked it in a crockpot. They didn’t mean to offend me, but a little part of me died inside. I just checked a few of my splits and they were about 12%

 

[WeberWho]

The last time I made pulled pork with it, someone asked me if I cooked it in a crockpot. They didn’t mean to offend me, but a little part of me died inside. I just checked a few of my splits and they were about 12%

I'm curious what type of wood you're cooking with? I've been using a mixture of white oak and hickory and been happy with the results. You should get a subtle sweet smoke that's not overpowering but compliments the meat. I was coming from a Big Green Egg and a Weber Smokey Mountain where you get that heavy smoke profile. Which is good but you get much more of a clean light smoke profile when you're playing with sticks. If you're getting no smoke flavor I'd try some higher percentage wood and see how your results turn out. I'd look for something around 25 and even up to 28% and see if you can tell a difference.

 

[Killa J]

I'm curious what type of wood you're cooking with? I've been using a mixture of white oak and hickory and been happy with the results. You should get a subtle sweet smoke that's not overpowering but compliments the meat. I was coming from a Big Green Egg and a Weber Smokey Mountain where you get that heavy smoke profile. Which is good but you get much more of a clean light smoke profile when you're playing with sticks. If you're getting no smoke flavor I'd try some higher percentage wood and see how your results turn out. I'd look for something around 25 and even up to 28% and see if you can tell a difference.

A mix of red and white oak. Pecan is the usual wood people use where I live, but the KBQ website said it wasn’t an ideal wood to use with the C-60. I have recently done ribs, a turkey, chicken leg quarters, and a pork butt. They all had less smoky taste than my pellet grill, and that was using 100% of the “dirty” smoke. But if I should be going for 20%+ moisture, the wood I have now is way too dry.

 

[TheHojo]

There are a number of Brethren who have ordered and own one and are very happy.

Unfinished look, but you can paint it yourself with some high heat if you wish. I'd at least get the top rack option.

I got one - great smoker - thing is a beast - 3/8th pipe for both chamber (24x48) and firebox (24x24)

The natural look has really grown on me - don’t think I would go back to a painted smoker - just heated mine up when I got it and did the linseed oil treatment